Vacherin Fribourgeois AOP Fondue
Ingredients
Serves 4
| 1 | Garlic clove |
| 3 dl | Water |
| 800 g | Vacherin Fribourgeois AOP cheese, grated |
| 300-400 g | White rustic bread, sliced to cubes of about 3 cm |
| 300-400 g | Small boiled potatoes |
| Pepper |
Instructions
- Rub crushed garlic onto the bottom and edges of the fondue pot. Add water and heat on the cooker.
- Add the Vacherin Fribourgeois AOP and melt it at low heat, stirring with a wooden ladle the whole time. Move the pot to the fondue burner as soon as the texture is smooth and creamy. Keep the pot heated throughout the meal, so that the mixture stays smooth.
- Using a fondue fork, dip potatoes and pieces of bread into the cheese fondue. It is important to keep the pot hot during the whole meal, but the temperature should not exceed 50 degrees Celsius.
Vacherin Fribourgeois AOP Golden Rules:
- Do not boil: Heat slowly so that the cheese melts. Stir with a wooden ladle the whole time.
- Do not exceed 50 degrees Celsius.
- Preferably use a candle rather than fire gel, so that the heating temperature is a little gentler.
- Often, fondue includes wine, but the Vacherin Fribourgeois AOP Fondue is better made in water so that the cheese flavour remains authentic. Use 1–1.5 dl of water per 400 g of cheese.
- Serve with potatoes; they help the cheese melt the best. You can also serve bread with Vacherin Fribourgeois AOP Fondue.
